Have you heard the big “buzz”? According to a Los Angeles Time report published on Aug. 14, a highly anticipated day of the year is almost here and folks around the country are anxious to celebrate! If you need a little something to get you into the holiday “spirit,” get ready to raise your glass, America. Aug. 16 is National Rum Day in the U.S.A!
While the origins of this “spirited” holiday are unknown, people have been drinking rum for centuries. Originally used for medicinal purposes, rum was actually the drink of choice for pirates back in the day. This distilled alcoholic beverage, made from sugarcane byproducts, is now produced all over the world and is available in many distinct flavors.
Whether you drink it straight or prefer yours in a tropical cocktail topped with a colorful umbrella, today is the perfect day to whet your whistle with a delightful rum beverage. In honor of the occasion, why not try one or two tried-and-true or totally new rum-inspired cocktail suggestions below? Happy National Rum Day!
National Rum Day Recipes
Flor de Caña Ultimate Mojito
This award-winning rum is distilled and crafted from estate-grown sugar cane in Nicaragua.
- 2 parts Flor de Caña 7
- 1/2 part lime juice
- 1/3 part superfine sugar
- Mint leaves
Directions: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice. Add rum and top with a champagne float. Add sprig of mint for garnish.
- 1.5 oz. Brugal Extra Dry
- 1 oz. fresh Ruby Red Grapefruit juice
- .5 oz. fresh Lime juice
- 1 barspoon Maraschino liqueur
Directions: Shake and strain, server in a coupe. Garnish with a lime wheel.
Pomegranate Bliss courtesy Micaela Piccolo of Distilled
- 2 oz. Brugal Extra Dry
- 1 oz. Lime Juice
- .75 oz. Agave Nectar
- 4 Basil Leaves
- 3 Tbsp Pomegranate Juice
Directions: In cocktail shaker, add basil leaves, pomegranate juice, agave nectar, lime juice and Brugal Extra. Add ice to shaker, shake and strain into a chilled coupe. Garnish with a fresh basil leaf and serve.
Coconut Mojito courtesy Cornelia Guest
- 1-2 oz. white rum
- Coconut water
- 1-2 oz. Fresh lime juice
- Mint leaves
- 1-2 tsp. sugar
Directions: Mix the rum, coconut water and pineapple juice together into a smooth blend, and then add the sugar with mint for garnish.
Pineapple Mint Daiquiri
Produced from sugar cane honeys, Diplomatico Reserva Exclusiva is a carefully crafted rum with notes of orange peel, brown sugar, licorice and maple syrup.
- 1 1/2 oz. Rum Diplomático Reserva Exclusiva
- 1 oz. fresh lime juice
- 1/4 oz. simple syrup
- 5 large chunks fresh cut pineapple
- 5 fresh mint leaves, mint sprig for garnish
Directions: In a cocktail shaker, muddle pineapple chunks, mint leaves and simple syrup for 30-35 seconds. Add fresh lime juice, rum and ice and shake vigorously. Strain in to chilled coupe glass, garnish with pineapple wedge, lime wheel and mint spring.
- 1.25 oz. Captain Morgan Parrot Bay Mango
- 1.5 oz. Sweet & Sour Mix
- 1.25 oz. Cranberry Juice
- 1 splash of club soda
- 1 slice of pineapple
Directions: Add Captain Morgan Parrot Bay Mango, sweet and sour mix, cranberry juice, and splash of soda into shaker with ice. Shake with ice and pour into glass. Garnish with pineapple slice.
Spiked Strawberry Pina Colada Pops courtesy Cornelia Guest
- 3 cups fresh cubed pineapple
- 1/3 cup unsweetened coconut milk
- ½ cup water
- 3 tbs. sugar
- 1/3 cup rum
- 1 cup sliced strawberries
Directions: Puree all ingredients, except strawberries, in blender until smooth. Strain through a fine-mesh sieve and discard solids. Add strawberries and pour into molds and freeze for 30 minutes. Insert sticks and freeze for at least 24 hours.
Aug. 16 is also National Tell a Joke Day and National Bratwurst Day. Cheers!